Ricotta Cheese Pie Ii

Serves: 4

Rowena Kautzer

1 January 1970

Based on User reviews:

29

Spice

49

Sweetness

48

Sourness

42 mins

Prep time (avg)

4

Difficulty

Ingredients:

1

Ricotta Cheese (pint part-skim)

1 cup

White Sugar

3 tbsps

All-Purpose Flour

1 tsp

Lemon Juice (fresh)

1

Salt (to taste)

3

Eggs (separated)

12 fluid ounce

Evaporated Milk (can)

1.5 cups

Milk

Directions:

1

Place ricotta cheese in strainer

2

Drain for about 1 hour, or until most of liquid has been discarded

3

Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well

4

In a separate bowl, beat egg whites until firm

5

Fold into batter until smooth

6

Divide filling into pie crusts

7

Bake pies for 15 minutes at 425 degrees F (220 degrees C)

8

Reduce oven to 350 degrees F (175 degrees C), and bake for an additional 25 minutes or until a knife inserted in the center comes out clean

9

Cool on wire racks

10

Refrigerate